• 한국미생물·생명공학회지
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• 제17권6호
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• pp.645-654
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• 1989

The historical background of fish fermentation in Asia and other regions of the world is reviewed. The classification of fermented fish products in different regions is attempted with respect to the technology involved. The fermented fish products are largely divided into three groups; (1) high-salt, (2) low-salt, and (3) non-salt fermented. High-salt fermented products contain over 20％ of salt and are represented by fish sauce, cured fish and fish paste. Low-salt fermented products contain 6-18％ salt and are subdivided into lactic fermented products with added carbohydrate and acid pickling associated with low temperature. Non-salt fermented products are represented by the solid state bonito fermentation and some alkaline fermentation of flat fishes. The local names of the products in different regions are compared and classified accordingly. The microbial and biochemical changes during fish fermentation are considered in relation to the quality of the products, and their wholesomeness is reviewed.

• 식품과학과 산업
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• 제55권3호
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• pp.284-300
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• 2022

Indigenous fermented foods have played a vital role in human history, and continue to offer a multitude of diverse sensory characteristics. According to earthenware relic, the fermented fisheries products might be consumed in Korean peninsula from Paleolithic period. The traditional Korean fermented fish products are classified into four groups; Jeot-gal (sik-hae), Aek-jeot, Seasoned Jeot-gal, and Seasoned Aek-jeot. Jeot-gal is a fermented fishery with salt. Aek-jeot is a liquid part of Jeot-gal. Sik-hae is manufactured by fementing fishery with salt, cereal, malt powder, etc. Seasoned Jeot-gal is a salt-seasoned fish with red pepper powder, garlic, onion, etc. Seasoned Aek-jeot is a seasoned product by adding "salt-water" or "condiment" to Aek-jeot. The fermented fisheries industry has traditionally been succeeded mainly in a cottage scale to the middle of 20th century. Thereafter, together with the development of pelagic fishery, the fermented fisheries industry also developed constantly to an enterprise size.

• 식품과학과 산업
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• 제53권2호
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• pp.200-214
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• 2020

The traditional Korean fermented fish products are classified into mainly three groups; Jeot-gal, Aek-jeot, and Sik-hae. Jeot-gal is a salt-fermented fish. Aek-jeot (Eoganjang) is actually a liquid part of Jeot-gal. Sik-hae is a salt-fermented whole or part fisheries with adjuncts. The production of jeot-gal products has been increased constantly. However, there is not enough fishery for raw materials. Recently, consumers have been preferred low-salted foods because they have become aware that high levels of salt cause adult diseases such as hypertension or gastric cancers. The main consumers of jeot-gal are adults above 40~50 years old. Young generation and school nutrition teachers dislike fishery products because of distinct fish smell, small bone, as well as food safety. Therefore, in order to increase the consumption of jeot-gal and extend its industry, jeot-gal should be developed to match the preference of new generation with good safety, health-oriented, and new concept.

• Journal of Microbiology and Biotechnology
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• 제6권5호
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• pp.340-346
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• 1996

In order to find out if staphylococci occur in significant numbers in Korean fermented fish products, a total of 40 different fermented fish products were collected from different markets in Korea and analyzed for their physico-chemical and microbiological states. The pH, salt concentration and water activity of the products were measured and the total viable cell count and the number of Staphylococcus grown on mannitol salt agar were determined. The identification of the strains of Staphylococcus were made by API Staph Strip and MIS identification kits, and the physiological properties of the identified strains were further characterized by different conventional methods. The pH, salt content and water activity of fermented fish samples varied widely from 4.8 to 7.1, 7.4-28.7$%$ and 0.77-0.84, repectively, depending on the type of product. The total viable cell count varied from $10^4-10^9$ cfu/ml, and most of the samples had $10^5-10^6$ cfu/ml No correlation was found between the viable cell count and the pH, NaCl concentration and water activity of the samples. Among the 35 colonies identified as Staphylococcus strains by the identification kits, S. xylosus was the most frequently occurring strain marking 17, and S. warneri was 8, S. epidermidis 4 and S. cohnii 2. S. hominis, S. saprophyticus, S. haemolyticus and S. aureus were also identified once each. In some samples (K-3, P-6, K-8, G-5 and G-10), 2-3 different species of Staphylococcus were found. Considering the region of sampling, among the 10 samples from Kunsan 5 were identified as S. warneri, while in the other regions S. xylosus was predominant. Although the physiological characteristics of the identified strains were generally consistent with those in Bergey's Manual, some discrepances were also observed. All the strains were highly salt tolerant, growing in the media containing over 18$%$ NaCl. All the strains except S. aureus (G-11) showed negative in hemolysis activity, plasma coagulation and DNase tests. All the strains including S. aureus (G-11) showed negative in enterotoxin test.

• 생명과학회지
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• 제11권1호
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• pp.48-53
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• 2001

This study was performed to observe the cytotoxic effect of the various salted fish extracts against cancer cell line, human hepatocellular carcinoma (HepG2) using MTT (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyl tetrazolium bromide) method. Urechis unicinctus was the strongest cytotoxic effects among any other traditional salted fish products. The growth inhibition ratio of Urechis unicinctus hot-water extracts was 94.5% at the concentration of 1000$\mu\textrm{g}$/$m\ell$. On the other hand, in case of salted fish methanol extracts, salt-fermented shad gizzard was showed the strongest cytotoxic effects. The growth inhibition ratio of salt-fermented shad gizzard methanol extracts was investigated 90% at the concentration of 1000$\mu\textrm{g}$/.$m\ell$.

• 수산해양교육연구
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• 제23권4호
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• pp.607-614
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• 2011

This study was conducted to understand the quality characteristics of 20 kinds of commercial salt-fermented anchovy & sand lance sauces by measuring their the chemical compositions and 9 biogenic amines (tryptamine, 2-phenylethylamine, putrescin, cadaverine, histamine, tyramine, serotonin, noradrenaline, spermine) contents. The commercial salt-fermented anchovy sauces contained $65.84{\pm}0.11{\sim}70.60{\pm}0.21%$ of moisture, $20.50{\pm}0.41{\sim}25.60{\pm}0.42%$ of salinity, $0.98{\pm}0.01{\sim}2.05{\pm}0.05%$ total nitrogen, and $1,011.77{\pm}0.00{\sim}1,724.56{\pm}9.72mg/100mL$ of amino nitrogen. Histamine was the major amine detected in salt-fermented fish sauces and it was varied from 421.27 to 1,507.18 mg/kg in salt-fermented anchovy sauces, whereas commercial salt-fermented sand lance sauces contained $67.87{\pm}0.28{\sim}69.63{\pm}0.17%$ moisture, $22.46{\pm}0.28{\sim}26.11{\pm}0.00%$ salinity, $0.92{\pm}0.01{\sim}1.71{\pm}0.05%$ total nitrogen, $878.20{\pm}0.00{\sim}1430.09{\pm}9.77mg/100mL$ amino nitrogen and 419.10~1,025.50 mg/kg histamine, respectively. These findings suggest that the products of salt-fermented fish sauces have pretty much the same in ingredient composition and meet domestic criteria but most those had high biogenic amine contents. Therefore, ingredient composition and biogenic amine content of commercial salt-fermented fish sauce products were practicable evaluation of the quality characteristics.

• 한국식품조리과학회지
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• 제9권3호
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• pp.222-229
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• 1993

The purpose of this study was investigated kinds and utilities of Jeot-kal(fermented fish products) in 55 different regional area which were classified three temperature zone. The result were as follows ; (1) 95 kinds of jeot-kal found, they were subdivided 4 groups according to types and part of fish used : whole fish(46 kinds), vicera(11 kinds), shellfish(14 kinds), mollusca(4 kinds) and crustaceans(20 kinds). 17 kinds of jeot-kal were found in all area. (2) They were used as side dish, seasoning substitution of soy sauce or vinegar and important materials of kimchi. In Kimchi, 49 kinds of jeot-kal were used and Myeolchi Jeot(self-fermented enchovy) was prefered at southern area, saewoo jeot (self-fermented small shrimp), gonjengi jeot(self-fermented Mysis), hwangsegi jeot(self-fermented Hwangandali) were prefered at nouthern and middle area. Sometimes they were used in sacrified service. (3) Salt content and pH of jeot-kal at southern area were higher than other area.

• 한국수산과학회지
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• 제54권6호
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• pp.835-840
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• 2021

This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100 g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen. The physicochemical components differed extensively between samples from different raw materials, including, fish, shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic amine contents of commercial salt-fermented fishery products.

• 한국식품영양과학회지
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• 제25권5호
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• pp.885-891
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• 1996

전통발효 식품인 멸치 젓갈은 영양적 특성과 우수한 기능성으로 인하여 한국적인 식단에서 매우 중요한 부분을 차지하고 있는 조미식품 중의 하나이다. 멸치젓갈은 원료와 제조 기법상에 있어서 위생학적인 안정성과 함께 개선해야 할 많은 문제점을 가지고 있다. 따라서 본 연구에서는 주로 멸치 젓갈의 숙성에 관여하는 미생물상과 미생물의 분리 방법 그리고 최종 제품의 품질향상을 위하여 추진해야 할 연구 방향 등에 대하여 고찰하였다. 멸치젓갈에 관여하는 미생물은 세균속에서는 Bacillus sp., Pseudomonas sp., Pediococus sp. 및 Micrococcus sp. 등의 균속이 우세하며, 그 외 Vibrio sp., Clostridium sp., Serratia sp., Achromobacter sp., Streptococcus sp., Brevibacterium sp., Halobacterrium sp., Flavobacterium sp., Corynebacterium sp., Acinetobacter sp., Sarcina sp.와 Staphylococcus sp. 등이, 효모균속에서는 Torulopsis sp. 및 Saccharomyces sp. 등이 분리되는 것으로 보고되었다. 젓갈 제조 공정의 과학화와 제품의 균일성을 위해서는 이러한 복합 미생물 중 우수균주를 유전자 조작으로 개량시켜 발효 및 숙성 기간의 단축과 동시에 최종제품의 품질을 향상시킨다. 그리고 품질표준화를 위해서는 유용미 생물을 탐색하여 다양한 제품 개발과 아울러 최종제품의 상품성을 유지 할 수 있는 위생학적인 관리로써 유통 안정성을 확보하여야 할 것이다.

• Journal of Microbiology and Biotechnology
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• 제29권2호
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• pp.209-221
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• 2019

Gamma-aminobutyric acid (GABA) is a neurotransmitter that exerts several physiological functions and positive effects on human health. The aim of this study was to isolate and characterize the strains that had GABA-producing abilities from various fermented fish products. A total of 91 acid-producing strains were isolated from 41 samples of fermented fish products, and 27 strains showing GABA-producing abilities were identified by the 16S rDNA sequences. Among the strains, 31% strains tolerated at high-salt environment of 10-20% throughout the fermentation of fish sauces. The 27 isolates that produced GABA at various concentrations did so in the range of 5 to 454 mM. These GABA-producing isolates were identified as lactic acid bacteria of 14 strains, which included twelve Lactococcus lactis, one Enterococcus faecium, and one Lactococcus pentosus; eight Bacillus cereus group, which included seven B. thuringiensis and one B. cereus; and five Staphylococcus spp. Interestingly, with Vietnamese fish sauces, we mostly identified species of B. thuringiensis and Staphylococcus spp., while with Korean fermented fish products, the majority of the strains identified belonged to L. lactis. Among the strains, B. thuringiensis LH2134 produced the highest levels of GABA at 366 mM among the strains identified from Vietnamese fish sauces, whereas L. lactis LA43, a new strain isolated from Korean jeotgal (salted shrimp paste), produced the highest amount of GABA at 454 mM and the glutamate concentration in the medium was essential for GABA accumulation. Therefore, such the isolates might serve as good starters for development of more GABA-reinforced foods among fermented fish products.